Grissom Beef Stew

For RLCB stew meat

Prep Time: 25 minutes | Cook Time: 35 minutes or 3 hours

Serve with fresh bread and a green salad

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Ingredients

 

  • 2 Yukon potatoes, chopped

  • 4 cups beef broth

  • 1/4 cup tomato paste

  • 1 tsp basil

  • 1tsp thyme

  • 1 TBSP. Worcestershire sauce

  • 3 lbs. stew meat

  • 1 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 2 TBSP. olive oil

  • 1/2 yellow onion, chopped

  • 3 cloves garlic

  • 3 carrots, chopped

 

Instructions

 
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Pressure Cooker

We have found this to be the most delicious (and quickest) way to cook our stew meat, but if you don’t have a pressure cooker scroll down for another option!

  1. Add the beef to the pressure cooker with oil. Set on sauté and brown with the lid off.

  2. Add the rest of the ingredients, set on high for 35 minutes and then release the pressure fully.

  3. That’s it. Really.

Dutch Oven

  1. Preheat the oven to 325 degrees.

  2. Season beef chunks in salt and pepper. If you like your stew thicker, you can also coat your meat in 2 TBSP of flour (optional).

  3. Add oil to the dutch oven and brown the stew meat on all sides in batches over medium-high heat, 3 - 4 minutes per side.

  4. Remove the last batch of the beef and add in onions, garlic and carrots. Cook for 2 - 3 minutes until the onion is slightly caramelized. Then add the potatoes along with the broth, tomato paste, Worcestershire sauce and spices.

  5. Add the beef back into the pot and cook for 3 hours.

 
 

Purchase a ground and stew beef box today.

 
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